Shaun Quade nails it: Our colonial past is very young, and we’re slowly developing our identity – food culture comes from either high end or cooking from necessity.
A Michelin Guide comes with big expectations, mixed with fact, fantasy, longing, back stories and repurcussions that would make your hair stand on end.
Interesting journey that Fassnidge went on to discover that sometimes copying role models and tradition aren’t a good MO.
Happy staff are the end result of enlightened management. A fish stinks from the head down is a well used maxim for a reason. Here’s some fresh fish.
The power of teamwork is vital to any team, but particularly in restaurant kitchens – without cohesion, chaos ensues. Here’s some tips to avoid the rapids.
Business secret 101 is the key word : the killer in business and life, fear.
Running any business is hard in this new post Covid world, but running a restaurant has become all about handling the heat, in so many ways.
Chefs and pressure are intertwined, yet most of the behind the pass problems, the public never see. Opening and running a restaurant can look deceptively easy. Trust me, it’s not, and never will be.
“In this industry, 30% is really hard and 70% is fun, and the crazy thing is we spend more time kicking ourselves up the arse about the 30% than enjoying the 70%. Isn’t that nuts?”
“Hospitality is very pressured, with hard long hours, and it’s important that you have some sort of hobby or interest outside of your work that burns that stress, gives you an outlet and releases the pressure so you live to cook another day.”